Colloidal composition and easy-to-swallow food

Abstract

The present application provides a kind of colloidal composition and easy-to-swallow food, it is related to gel food technical field.The colloidal composition of the present application includes protein-based oil-in-water base emulsion and polyol, also includes xanthan gum or glucono-delta-lactone, the viscosity of the colloidal composition is 50s ‑1 360mPa·s-1200mPa·s under shear rate, the friction coefficient of the colloidal composition after mixing with saliva is 0.07-0.10 under the sliding speed of 10mm / s.The present application uses protein-based oil-in-water base emulsion as nutritional base, thickens by adding xanthan gum or acid-induced gelation of glucono-delta-lactone two structural modification paths, thickening product or gel product is derived according to demand in one base emulsion, and suitable fluidity and lubricity can be maintained, solve the existing swallowable food in the process of oral swallowing existing friction discomfort and other problems.

Description

Technical Field

[0001] This invention relates to the field of gel food technology, and more particularly to a colloidal composition and an easily swallowable food. Background Technology

[0002] Elderly individuals and those with swallowing disorders often experience decreased chewing ability, insufficient tongue pressure, reduced swallowing coordination, or decreased saliva production. Swallowing disorders can lead to decreased food intake and malnutrition, and can also cause serious complications such as dehydration and aspiration pneumonia, while negatively impacting quality of life, eating habits, and social participation.

[0003] Existing foods designed for people with swallowing disorders typically use thickeners to create thickened fluids or construct gel systems using proteins, starches, and hydrocolloids. While some thickened fluids or gels exhibit apparent smoothness, they may show increased adhesion and decreased lubricity during mixing with saliva and oral processing. This can easily lead to food bolus residue, a sticky texture, and increased strain on swallowing muscles. Furthermore, some materials break down and disperse upon contact with saliva, and the fine particles can easily cause choking or aspiration. Therefore, foods for this population should not only have high nutritional and energy density but also maintain appropriate fluidity, cohesion, and lubricity during oral processing, mixing with saliva, and swallowing. Summary of the Invention

[0004] In view of the shortcomings and deficiencies of existing easily swallowable foods in maintaining suitable fluidity, cohesion and lubrication during mixing with saliva in the oral cavity and during swallowing, the purpose of this invention is to provide a colloidal composition with specific textural characteristics that can fully meet the fluidity, cohesion and lubrication requirements of easily swallowable foods during mixing with saliva in the oral cavity and during swallowing.

[0005] Another object of the present invention is to provide a method for preparing a colloidal composition.

[0006] Another object of the present invention is to protect an easily swallowable food.

[0007] In a first aspect, the present invention protects a colloidal composition comprising a protein-based oil-in-water emulsion and a polyol, and further comprising xanthan gum or glucono-δ-lactone. The colloidal composition 50s -1 The viscosity at shear rate is 360 mPa·s-1200 mPa·s, and the coefficient of friction of the colloidal composition mixed with saliva at a sliding speed of 10 mm / s is 0.07-0.10. The polyol is xylitol, with a content of 1-10 wt%; The protein-based oil-in-water emulsion comprises the following components: 20-25 parts protein raw materials, 8-12 parts oil, 20-25 parts edible water-soluble carbohydrates, and 0.05-2 parts food-grade emulsifier; When the colloidal composition includes gluconate-δ-lactone, the aqueous phase of the protein-based oil-in-water emulsion undergoes pre-denaturation treatment at a temperature of 65-85°C for a duration of 5-20 minutes.

[0008] According to the colloidal composition protected by the present invention, preferably, the cohesiveness of the colloidal composition is 0.4-0.7 and the hardness is 0.1N-0.5N.

[0009] According to the colloidal composition protected by the present invention, preferably, the colloidal composition includes xanthan gum in a content of 0.1-0.7 wt%.

[0010] According to the colloidal composition protected by the present invention, preferably, the colloidal composition includes gluconate-δ-lactone, the content of which is 0.5-1.5 wt%.

[0011] According to the colloidal composition protected by the present invention, preferably, the xylitol content is 3-5 wt%.

[0012] According to the colloidal composition protected by the present invention, preferably, the pre-denaturation treatment temperature is 70-80°C and the treatment time is 5-15 min.

[0013] According to the colloidal composition protected by the present invention, preferably, the protein-based oil-in-water emulsion is prepared by the following method: S1. Disperse and hydrate the protein raw materials, add edible water-soluble carbohydrates and mix to obtain the protein aqueous phase; mix the oil and food-grade emulsifier to obtain the oil phase; S2. The oil phase is added to the protein aqueous phase and homogenized to obtain a protein-based oil-in-water emulsion.

[0014] According to the colloidal composition protected by the present invention, preferably, the hydration of the protein raw material in S1 is carried out under shear, the shearing speed is 7000-10000 rpm, the shearing time is 3-5 min, the hydration temperature is 20-55℃, and the total hydration time is 0.25-4 h.

[0015] According to the colloidal composition protected by the present invention, preferably, the colloidal composition includes gluconate-δ-lactone, which is added to a protein-based oil-in-water emulsion and acidified into a gel, wherein the acidification temperature is 4-30°C and the time is 0.5-24h.

[0016] Secondly, the present invention also specifically protects an easily swallowable food, including the colloidal composition.

[0017] Beneficial effects: This invention provides a colloidal composition using a protein-based oil-in-water emulsion as a nutrient base. Through two structural modification pathways—the addition of xanthan gum or glucono-delta-lactone (GDL) acid to induce gelation—the colloidal composition acquires specific textural characteristics. During oral processing, mixing with saliva, and swallowing, it maintains suitable fluidity and lubricity, reducing dryness, roughness, stickiness, or friction, thus improving swallowing adaptability and oral comfort. This solves the problems of frictional discomfort in existing swallowable foods during oral swallowing. Furthermore, it allows for the production and preparation of colloidal composition products that meet various needs based on a unified base emulsion, making the manufacturing process easier. Detailed Implementation

[0018] To make the objectives, technical solutions, and advantages of this invention clearer, the technical solutions of this invention will be clearly and completely described below. Obviously, the described embodiments are only some embodiments of this invention, not all embodiments. Based on the embodiments of this invention, all other embodiments obtained by those skilled in the art without creative effort are within the scope of protection of this invention.

[0019] The IDDSI mentioned in this invention refers to the International Dysphagia Diet Standardisation Initiative.

[0020] In a specific embodiment, the present invention provides a colloidal composition comprising a protein-based oil-in-water emulsion and a polyol, and further comprising xanthan gum or glucono-δ-lactone; The colloidal composition 50s -1 The viscosity at shear rate is 360 mPa·s-1200 mPa·s, and the coefficient of friction of the colloidal composition mixed with saliva at a sliding speed of 10 mm / s is 0.07-0.10. The polyol is xylitol, with a content of 1-10 wt%; The protein-based oil-in-water emulsion comprises the following components: 20-25 parts protein raw materials, 8-12 parts oil, 20-25 parts edible water-soluble carbohydrates, and 0.05-2 parts food-grade emulsifier; When the colloidal composition includes gluconate-δ-lactone, the protein raw material is dispersed and hydrated, and then mixed with edible water-soluble carbohydrates to obtain a protein aqueous phase. The protein aqueous phase is subjected to pre-denaturation treatment at a temperature of 65-85°C for a time of 5-20 minutes.

[0021] The colloidal composition provided by this invention uses a protein-based oil-in-water emulsion as a nutrient base. Through two structural modification pathways—the addition of xanthan gum or glucono-delta-lactone (GDL) acid to induce gelation—the colloidal composition acquires specific textural characteristics, achieving a 50s... -1 The viscosity at shear rates ranges from 360 mPa·s to 1200 mPa·s, exhibiting different textures and flow grades, thus meeting the multi-level requirements of IDDSI. Furthermore, the colloidal composition provided by this invention, when mixed with saliva, has a coefficient of friction of 0.07-0.10 at a sliding speed of 10 mm / s. This allows it to maintain suitable fluidity and lubricity during oral processing, mixing with saliva, and swallowing, reducing dryness, roughness, stickiness, or friction, improving swallowing adaptability and oral comfort, and solving problems such as frictional discomfort associated with existing swallowable foods during oral swallowing.

[0022] The colloidal compositions provided by this invention include xanthan gum formulations suitable for fluid and paste-like products, and GDL formulations suitable for soft gels and chewable products. Colloidal composition products meeting various needs can be obtained based on a unified base emulsion. This unified base formulation facilitates the versatility of raw materials, equipment, and quality control systems, reduces redundant formulation development, and enhances production changeover flexibility.

[0023] The specific method for determining the coefficient of friction of the colloidal composition mentioned in this invention after mixing with saliva is as follows: Weigh 4g of the colloidal composition, add 1g of artificial saliva, equilibrate at 37°C for 2 minutes, and then perform mechanical treatment simulating oral compression and shearing using a rotational rheometer.

[0024] The formulation of artificial saliva is shown in Table 1 below.

[0025] Table 1. Artificial Saliva Formulation

[0026] Mechanical processing parameters: (1) Fixture: 35mm parallel plate; (2) Temperature: 37℃; (3) Shearing speed: 10s -1 (4) Time: 60s.

[0027] Friction coefficient determination: Mechanically treated samples were used to evaluate the frictional behavior of the colloidal composition mixed with saliva using a rotational rheometer. The fixture was replaced with one sphere and three polydimethylsiloxane (PDMS) plates to simulate the palate and tongue, respectively. The test temperature was 37℃, and the clamping speed ranged from 0.05 to 500 mm / s. The friction coefficient (μ) was recorded as a function of the clamping speed.

[0028] The 50s of the colloidal composition mentioned in this invention -1 The detailed methods for determining viscosity, hardness, and cohesiveness at shear rates are as follows: 50s of colloidal composition -1 The method for determining viscosity at shear rate is as follows: The viscosity of the colloidal composition was determined using a rotational rheometer at 37°C. Test conditions: shear rate 50 s. -1 The shear time is 300 s. The average shear viscosity from 60 to 300 s is taken as the 50 s value. -1 Viscosity at shear rate.

[0029] The methods for determining the hardness and cohesiveness of colloidal compositions are as follows: The hardness and cohesiveness of the colloidal composition were evaluated using a texture analyzer at 37°C. Texture profile analysis (TPA) was employed under the following conditions: initial stress 0.05 N, test speed 1 mm / s, and compressive deformation of 50% of the total sample height.

[0030] In some specific embodiments, the cohesive force of the colloidal composition mentioned in this invention is 0.4-0.7, and the hardness is 0.1N-0.5N.

[0031] In some specific embodiments, in order to control the colloidal composition to meet 50s- 1The viscosity at the shear rate is 360-720 mPa·s, for example, it can be point values ​​such as 361 mPa·s, 368 mPa·s, 377 mPa·s, 448 mPa·s, 608 mPa·s, 712 mPa·s, or any range thereof. The coefficient of friction of the colloidal composition mixed with saliva at a sliding speed of 10 mm / s is required to be 0.076-0.081, for example, it can be point values ​​such as 0.0769, 0.0781, 0.0792, 0.0801, 0.0811, 0.0819, or any range thereof. The colloidal composition mentioned in this invention contains a protein-based oil-in-water emulsion, a polyol, and xanthan. The colloidal composition contains a polyol content of 1-10 wt%, optionally at points such as 1 wt%, 2 wt%, 3 wt%, 4 wt%, 5 wt%, 6 wt%, 7 wt%, 8 wt%, 9 wt%, 10 wt%, or any range thereof, preferably 1-5 wt%; and a xanthan gum content of 0.1-0.7 wt%, optionally at points such as 0.1 wt%, 0.15 wt%, 0.25 wt%, 0.4 wt%, 0.5 wt%, 0.6 wt%, 0.7 wt%, or any range thereof, preferably 0.15-0.7 wt%, more preferably 0.15-0.25 wt%.

[0032] In the formulation of the above colloidal composition, xanthan gum can achieve continuous phase thickening, and polyols run through the protein-based oil-in-water emulsion base to jointly regulate hydration and lubrication, thereby ensuring consistent oral comfort for different structured products.

[0033] Polyol molecules contain multiple hydroxyl groups, which can form hydrogen bonds with water, proteins, and saliva components. This allows them to adsorb onto the saliva layer during oral processing, thereby enhancing the system's lubrication properties. The boundary lubrication and fluid lubrication provided by polyols and oil droplets jointly influence the smoothness of the oral cavity. Therefore, this invention positions polyols as lubrication-regulating components that run through both thickening emulsions and emulsion gels, rather than simply as sweeteners or humectants.

[0034] In some specific embodiments, in order to control the colloidal composition to meet 50s -1The viscosity at the shear rate is 690-1200 mPa·s, for example, it can be a point value such as 690 mPa·s, 735 mPa·s, 954 mPa·s, 977 mPa·s, 1018 mPa·s, 1056 mPa·s, 1179 mPa·s, or any other range of values; the hardness is 0.1-0.5 N, for example, it can be a point value such as 0.16 N, 0.23 N, 0.31 N, 0.33 N, 0.34 N, 0.45 N, 0.46 N, or any other range of values. The coefficient of friction of the colloidal composition mixed with saliva at a sliding speed of 10 mm / s is 0.075-0.093, for example, it can be point values ​​such as 0.0753, 0.0756, 0.0789, 0.0927, 0.0915, 0.0919, 0.0924 or any other range of values; the cohesion is 0.4-0.7, for example, it can be point values ​​such as 0.48, 0.47, 0.51, 0.56, 0.57, 0.66 or any other range of values. The colloidal composition mentioned in this invention comprises a protein-based oil-in-water emulsion, a polyol, and glucono-δ-lactone. The polyol content in the colloidal composition is controlled to be 1-10 wt%, optionally at points such as 1 wt%, 2 wt%, 3 wt%, 4 wt%, 5 wt%, 6 wt%, 7 wt%, 8 wt%, 9 wt%, 10 wt%, or any other range thereof, preferably 1-5 wt%. The glucono-δ-lactone content in the colloidal composition is controlled to be 0.5-1.5 wt%, optionally at points such as 0.5 wt%, 0.6 wt%, 0.7 wt%, 0.8 wt%, 0.9 wt%, 1.0 wt%, 1.1 wt%, 1.2 wt%, 1.3 wt%, 1.4 wt%, 1.5 wt%, or any other range thereof, preferably 0.5-1.0 wt%.

[0035] In the formulation of the above colloidal composition, gluconate-δ-lactone enables the protein network to gel, and polyols permeate the protein-based oil-in-water emulsion base, jointly regulating hydration and lubrication, thereby ensuring consistent oral comfort for different structured products.

[0036] The polyols mentioned in the formulation of the above-mentioned colloidal composition of the present invention are selected from one or more of xylitol, sorbitol, maltitol and erythritol.

[0037] In some specific embodiments, the polyol in the colloidal composition is preferably xylitol, with a content of 1-5 wt%, more preferably 3-5%, and the content of xanthan gum is 0.15-0.25 wt%.

[0038] In some specific embodiments, the polyol in the colloidal composition is preferably xylitol, with a content of 1-5 wt%, more preferably 3-5%, and the content of glucono-δ-lactone is 0.5 wt%.

[0039] In specific embodiments, the colloidal composition mentioned in this invention includes the following components: By weight: 20-25 parts protein, 8-12 parts oil, 20-25 parts edible water-soluble carbohydrates, and 0.05-2 parts food-grade emulsifier; It also includes polyols and xanthan gum, wherein the content of polyols in the colloidal composition is 1-10 wt% and the content of xanthan gum is 0.1-0.7 wt%.

[0040] In specific embodiments, the colloidal composition mentioned in this invention includes the following components: By weight: 20-25 parts protein, 8-12 parts oil, 20-25 parts edible water-soluble carbohydrates, and 0.05-2 parts food-grade emulsifier; It also includes polyols and glucono-δ-lactone, wherein the content of polyols in the colloidal composition is 1-10 wt% and the content of glucono-δ-lactone is 0.5-1.5 wt%.

[0041] In a specific embodiment, the total mass of each component in the colloidal composition mentioned in this invention is 100 parts, with the remainder being water.

[0042] The protein raw materials mentioned in this invention are not specifically limited, and may be selected from whole milk powder, skim milk powder, WPI (Whey Protein Isolate), whey protein concentrate, milk protein concentrate, casein concentrate, sodium caseinate or a combination thereof, with a total protein content of 4-7g / 100g.

[0043] The oils mentioned in this invention are not specifically limited, and may be selected from corn oil, MCT (medium-chain triglycerides), coconut oil, soybean oil, sunflower oil, olive oil or combinations thereof.

[0044] The edible water-soluble carbohydrates mentioned in this invention are not specifically limited, and may be selected from maltodextrin, sucrose, soluble dietary fiber or a combination thereof.

[0045] The food-grade emulsifier mentioned in this invention is not specifically limited, but soybean lecithin is preferred; other food-grade emulsifiers suitable for protein emulsions may also be selected.

[0046] In the aforementioned protein-based oil-in-water emulsion, the protein raw material forms the framework of the gel network, the oil acts as a flexible dispersed phase, edible water-soluble carbohydrates increase the solids content of the aqueous phase and regulate the emulsion viscosity, and food-grade emulsifiers mainly stabilize the pre-prepared oil-in-water emulsion, preventing oil droplet aggregation and indirectly ensuring uniform gel texture and lubrication effect. By synergistically adjusting the dosage of components in the overall system, the parameter characteristics of the overall composition can be controlled to meet the above requirements, thereby improving oral lubrication.

[0047] In a specific embodiment, the protein-based oil-in-water emulsion in the colloidal composition mentioned in this invention can preferably be prepared by the following method: S1. Disperse and hydrate the protein raw materials, add edible water-soluble carbohydrates and mix to obtain the protein aqueous phase; mix the oil and food-grade emulsifier to obtain the oil phase; S2. The oil phase is added to the protein aqueous phase and homogenized to obtain a protein-based oil-in-water emulsion.

[0048] In some specific embodiments, the polyol component mentioned in this invention is added in step S1, more specifically as follows: The protein raw materials are dispersed and hydrated, and then mixed with edible water-soluble carbohydrates and polyols to obtain the protein aqueous phase.

[0049] In the specific implementation of adding xanthan gum, the method of adding xanthan gum can be referred to as follows: Xanthan gum can be first dry-mixed with some carbohydrate powder and then dispersed in the aqueous phase, or it can be prepared as a pre-hydrated solution and then added to a protein-based oil-in-water emulsion to reduce clumping. After addition, it should be fully hydrated under suitable shear conditions, avoiding unnecessary high shear that could prolong structural recovery time.

[0050] In a specific embodiment of adding glucono-δ-lactone, the method of adding glucono-δ-lactone can be referred to as follows: Glucono-δ-lactone (GDL) is added to a protein-based oil-in-water emulsion, preferably to a pre-denatured protein-based oil-in-water emulsion. GDL is slowly hydrolyzed and the pH of the system is lowered, so that the protein gradually approaches the aggregation conditions and forms a gel network that embeds oil droplets and the aqueous phase.

[0051] GDL can be added directly or pre-dissolved in a small amount of water and then added evenly. In specific operations, local acidification and the introduction of air bubbles should be controlled.

[0052] In some specific embodiments, in the preparation method mentioned in this invention, the hydration of the protein raw material in S1 is carried out under shear, the shearing speed is 7000-10000 rpm, the shearing time is 3-5 min, the hydration temperature is 20-55℃, and the total hydration time is 0.25-4 h.

[0053] The hydration of protein raw materials under shear conditions effectively breaks down protein powder agglomerates, promotes full water absorption and swelling of the protein, and ensures uniform dispersion of the protein in the aqueous phase. This process limitation simultaneously avoids protein denaturation and aggregation caused by strong shear, high temperature, or excessively long duration, resulting in a protein hydrated solution with uniform hydration and good functional properties, thus improving the water-holding capacity, texture, and cohesiveness of the final colloidal composition.

[0054] Furthermore, in some specific embodiments, the protein aqueous phase in S1 is further subjected to pre-denaturation treatment at a temperature of 65-85°C for a duration of 5-20 min, preferably at a temperature of 70-80°C for a duration of 5-15 min.

[0055] The aforementioned aqueous pre-denaturation treatment of whey proteins allows for moderate or partial pre-denaturation, exposing certain reactive sites and forming the structural basis required for subsequent acid-induced aggregation. The aqueous pre-denaturation treatment employed in this invention utilizes a low temperature and short treatment time. This low-temperature, short-duration heat treatment controls the moderate or partial pre-denaturation of whey proteins, enabling the system to form gels in an acid-induced manner without excessively strengthening the gel network. This ensures the final product maintains a suitable hardness, reduces the tendency for the gel to break down into fine particles upon contact with saliva, and improves oral friction properties. Furthermore, low-temperature, short-duration pre-denaturation also reduces heat load and the loss of heat-sensitive nutrients.

[0056] The specific implementation of the above-described protein aqueous phase pre-denaturation treatment is particularly applicable to cases where the colloidal composition contains glucono-δ-lactone, and specifically includes the following steps: S1. Disperse and hydrate the protein raw material, add edible water-soluble carbohydrates and polyols and mix to obtain a protein aqueous phase. The protein aqueous phase is subjected to pre-denaturation treatment. The pre-denaturation treatment temperature is 65-85℃ and the treatment time is 5-20min. Preferably, the pre-denaturation treatment temperature is 70-80℃ and the treatment time is 5-15min. The oil phase is prepared by mixing oil and food-grade emulsifier; S2. The oil phase is added to the protein aqueous phase and homogenized to obtain a protein-based oil-in-water emulsion. The gluconate-δ-lactone is added to the protein-based oil-in-water emulsion and acidified into a gel.

[0057] When the colloidal composition does not contain glucono-δ-lactone and only contains xanthic acid, there is no need for protein pre-denaturation in aqueous phase.

[0058] In some specific embodiments, the gluconate-δ-lactone mentioned in this invention is added to the protein-based oil-in-water emulsion and acidified into a gel. The acidification and gelation temperature is 4-30°C and the time is 1-24 hours. It can be pre-gelled at room temperature, post-cured at low temperature, or a combination of both. Direct low-temperature refrigeration will not result in gelation.

[0059] In a specific embodiment, the present invention also specifically protects an easily swallowable food, including the colloidal composition.

[0060] The easily swallowable foods provided by this invention may include special dietary foods and diets for dysphagia. In specific embodiments, the easily swallowable foods mentioned in this invention may also contain vitamins, minerals, sweeteners, flavorings, or other nutritional fortification components permitted for use in food.

[0061] In the following examples and comparative examples, the specific formulations of the protein-based oil-in-water emulsions used in this invention are shown in Table 2 below.

[0062] Table 2. Protein-based oil-in-water emulsion formulations

[0063] The specific preparation method for protein-based oil-in-water emulsions is as follows: The colloidal compositions mentioned in the following examples and comparative examples have a 50s value. -1 For details on the determination methods of viscosity, hardness, and coefficient of friction of colloidal composition mixed with saliva at shear rate, please refer to the foregoing.

[0064] Example 1 A colloidal composition (X-1) comprises a protein-based oil-in-water emulsion, a polyol, and xanthan gum, wherein the polyol is xylitol at a content of 1 wt% and the xanthan gum at a content of 0.15 wt%.

[0065] This embodiment 1 also provides a method for preparing a colloidal composition, comprising the following steps: S1. Disperse and hydrate the protein raw materials, add edible water-soluble carbohydrates and mix to obtain the protein aqueous phase; mix the oil and food-grade emulsifier to obtain the oil phase; S2. Add the oil phase to the protein aqueous phase and homogenize to obtain a protein-based oil-in-water emulsion. S3. Xylitol and xanthan gum are added to a protein-based oil-in-water emulsion and fully hydrated to prepare a colloidal composition.

[0066] After sample preparation, IDDSI flow tests were conducted at a uniform temperature and settling time, and the grade was determined by combining shear viscosity, adhesion, grade retention after saliva mixing, and lubrication tests.

[0067] 50s of the colloidal composition obtained in Example 1 -1 The specific parameters of viscosity at shear rate and friction coefficient after mixing the colloidal composition with saliva are detailed in Table 3.

[0068] Example 2 A colloidal composition (X-2) comprises a protein-based oil-in-water emulsion, a polyol, and xanthan gum, wherein the polyol is xylitol at a content of 1 wt% and the xanthan gum at a content of 0.25 wt%.

[0069] Example 2 also provides a method for preparing a colloidal composition, which includes the same steps as in Example 1.

[0070] The colloidal composition obtained in Example 2 was 50s -1 The specific parameters of viscosity at shear rate and friction coefficient after mixing the colloidal composition with saliva are detailed in Table 3.

[0071] Example 3 A colloidal composition (X-3) comprises a protein-based oil-in-water emulsion, a polyol, and xanthan gum, wherein the polyol is xylitol at a content of 1 wt% and the xanthan gum at a content of 0.5 wt%.

[0072] Example 3 also provides a method for preparing a colloidal composition, which includes the same steps as in Example 1.

[0073] 50s of the colloidal composition obtained in Example 3 -1 The specific parameters of viscosity at shear rate and friction coefficient after mixing the colloidal composition with saliva are detailed in Table 3.

[0074] Example 4 A colloidal composition (X-4) comprises a protein-based oil-in-water emulsion, a polyol, and xanthan gum, wherein the polyol is xylitol at a content of 1 wt% and the xanthan gum at a content of 0.7 wt%.

[0075] Example 4 also provides a method for preparing a colloidal composition, which includes the same steps as in Example 1.

[0076] The colloidal composition obtained in Example 4 was 50s -1 The specific parameters of viscosity at shear rate and friction coefficient after mixing the colloidal composition with saliva are detailed in Table 3.

[0077] Example 5 A colloidal composition (G-1) comprises a protein-based oil-in-water emulsion, a polyol, and GDL, wherein the polyol is xylitol at a content of 1 wt% and the GDL at a content of 0.5 wt%.

[0078] This embodiment 5 also specifically provides a method for preparing a colloidal composition, including the following steps: S1. Disperse and hydrate the protein raw materials, add edible water-soluble carbohydrates and polyols to prepare the protein aqueous phase; mix the oil and food-grade emulsifier to prepare the oil phase; The protein aqueous phase was subjected to low-temperature short-time pre-denaturation treatment: treated at 70℃ for 10 min, and then rapidly cooled to below 45℃; S2. Add the oil phase to the protein aqueous phase and homogenize to obtain a protein-based oil-in-water emulsion. S3. Gluconic acid-δ-lactone is added to the protein-based oil-in-water emulsion to acidify and gel. The acidification and gelation conditions are: first react at 20-25℃ for 2 hours, then react at 4℃ for 12 hours to prepare a colloidal composition.

[0079] Example 6 A colloidal composition (G-2) comprises a protein-based oil-in-water emulsion, a polyol, and GDL, wherein the protein-based oil-in-water emulsion contains 1 part by weight of WPI, the polyol is xylitol with a content of 1 wt%, and the GDL content is 0.5 wt%.

[0080] Example 6 also provides a method for preparing a colloidal composition, which is basically the same as that in Example 1, except that the protein aqueous phase is subjected to low-temperature short-time pre-denaturation treatment: treated at 80°C for 10 min.

[0081] Example 7 A colloidal composition (G-3) comprises a protein-based oil-in-water emulsion, a polyol, and GDL, wherein the polyol is xylitol at a content of 1 wt% and the GDL at a content of 0.5 wt%.

[0082] Example 7 also provides a method for preparing a colloidal composition, which is basically the same as that in Example 1, except that the protein aqueous phase is subjected to low-temperature short-time pre-denaturation treatment: treated at 80°C for 10 min.

[0083] Example 8 A colloidal composition (G-4) comprises a protein-based oil-in-water emulsion, a polyol, and GDL, wherein the polyol is xylitol at a content of 1 wt%, and the GDL at a content of 1 wt%.

[0084] This embodiment 8 also provides a specific method for preparing a colloidal composition, which is basically the same as that in embodiment 1, except that the protein aqueous phase is subjected to low-temperature short-time pre-denaturation treatment: treated at 80°C for 10 min.

[0085] Example 9 A colloidal composition (G-5) comprises a protein-based oil-in-water emulsion, a polyol, and GDL, wherein the protein-based oil-in-water emulsion contains 3 parts by weight of WPI, the polyol is xylitol with a content of 1 wt%, and the GDL content is 0.5 wt%.

[0086] Example 9 also provides a method for preparing a colloidal composition, which is basically the same as that in Example 1, except that the protein aqueous phase is subjected to low-temperature short-time pre-denaturation treatment: treated at 80°C for 10 min.

[0087] Example 10 A colloidal composition comprising a protein-based oil-in-water emulsion, a polyol, and xanthan gum, wherein the polyol is xylitol at a content of 3 wt% and the xanthan gum at a content of 0.25 wt%.

[0088] Example 10 also provides a method for preparing a colloidal composition, which includes the same steps as in Example 1.

[0089] The colloidal composition obtained in Example 10 was 50s -1 The specific parameters of viscosity at shear rate and friction coefficient after mixing the colloidal composition with saliva are detailed in Table 3.

[0090] Example 11 A colloidal composition comprising a protein-based oil-in-water emulsion, a polyol, and xanthan gum, wherein the polyol is xylitol at a content of 5 wt% and the xanthan gum at a content of 0.25 wt%.

[0091] Example 11 also provides a method for preparing a colloidal composition, which includes the same steps as in Example 1.

[0092] The colloidal composition obtained in Example 11 was 50s -1 The specific parameters of viscosity at shear rate and friction coefficient after mixing the colloidal composition with saliva are detailed in Table 3.

[0093] Example 12 A colloidal composition comprising a protein-based oil-in-water emulsion, a polyol, and xanthan gum, wherein the polyol is xylitol at a content of 8 wt% and the xanthan gum at a content of 0.25 wt%.

[0094] Example 12 also provides a method for preparing a colloidal composition, which includes the same steps as in Example 1.

[0095] The colloidal composition obtained in Example 12 was 50s -1 The specific parameters of viscosity at shear rate and friction coefficient after mixing the colloidal composition with saliva are detailed in Table 3.

[0096] Example 13 A colloidal composition comprising a protein-based oil-in-water emulsion, a polyol, and GDL, wherein the polyol is xylitol at a content of 3 wt% and the GDL at a content of 0.5 wt%.

[0097] This embodiment 13 also provides a specific method for preparing a colloidal composition, which is basically the same as that in embodiment 1, except that the protein aqueous phase is subjected to low-temperature short-time pre-denaturation treatment: treated at 80°C for 10 min.

[0098] The colloidal composition obtained in Example 13 was 50s -1 The specific parameters of viscosity, hardness, and friction coefficient of the colloidal composition mixed with saliva at the shear rate are detailed in Table 3.

[0099] Example 14 A colloidal composition comprising a protein-based oil-in-water emulsion, a polyol, and GDL, wherein the polyol is xylitol at a content of 5 wt% and the GDL at a content of 0.5 wt%.

[0100] This embodiment 14 also provides a method for preparing a colloidal composition, which is basically the same as that in embodiment 1, except that the protein aqueous phase is subjected to low-temperature short-time pre-denaturation treatment: treated at 80°C for 10 min.

[0101] The colloidal composition obtained in Example 14 was 50s -1 The specific parameters of viscosity, hardness, and friction coefficient of the colloidal composition mixed with saliva at the shear rate are detailed in Table 3.

[0102] Example 15 A colloidal composition comprising a protein-based oil-in-water emulsion, a polyol, and GDL, wherein the polyol is xylitol at a content of 8 wt% and the GDL at a content of 0.5 wt%.

[0103] This embodiment 15 also specifically provides a method for preparing a colloidal composition, which is the same as in embodiment 1.

[0104] The colloidal composition obtained in Example 15 was 50s -1 The specific parameters of viscosity, hardness, and friction coefficient of the colloidal composition mixed with saliva at the shear rate are detailed in Table 3.

[0105] Comparative Example 1 A colloidal composition comprising a protein-based oil-in-water emulsion and GDL, wherein the content of GDL is 0.5 wt%.

[0106] Comparative Example 1 also provides a method for preparing a colloidal composition, which is basically the same as that in Example 7, except that sugar alcohols are not added.

[0107] Comparative Example 2 A colloidal composition comprising a protein-based oil-in-water emulsion and xanthan gum, wherein the xanthan gum content is 0.25 wt%.

[0108] Comparative Example 2 also provides a method for preparing a colloidal composition, comprising the same steps as in Example 1. The difference is that no sugar alcohol is added.

[0109] Comparative Example 3 A colloidal composition comprising a protein-based oil-in-water emulsion, a polyol, and GDL, wherein the polyol is xylitol at a content of 1 wt% and the GDL at a content of 0.5 wt%.

[0110] The preparation method of Comparative Example 3 is basically the same as that of Example 1, except that the protein aqueous phase is subjected to low-temperature short-time pre-denaturation treatment: 85℃ for 30 min.

[0111] Comparative Example 4 A colloidal composition comprising a protein-based oil-in-water emulsion, a polyol, and GDL, wherein the polyol is xylitol at a content of 1 wt% and the GDL at a content of 0.5 wt%.

[0112] The preparation method of Comparative Document 4 is basically the same as that of Example 1, except that the protein aqueous phase is subjected to low-temperature short-time pre-denaturation treatment: 90℃ for 15 min.

[0113] Comparative Example 5 A colloidal composition comprising a protein-based oil-in-water emulsion, a polyol, and GDL, wherein the polyol is xylitol at a content of 1 wt% and the GDL at a content of 0.5 wt%.

[0114] Comparative Example 5 also provides a method for preparing a colloidal composition, which is basically the same as that in Example 1, except that the protein aqueous phase is not subjected to low-temperature short-time pre-denaturation treatment.

[0115] Comparative Example 6 A colloidal composition comprising a protein-based oil-in-water emulsion, a polyol, and xanthan gum, wherein the polyol is xylitol at a content of 1 wt%, and the xanthan gum at a content of 1 wt%.

[0116] Comparative Example 6 also provides a method for preparing a colloidal composition, comprising the same steps as in Example 1.

[0117] Comparative Example 7 A colloidal composition comprising a protein-based oil-in-water emulsion, a polyol, GDL, and calcium chloride, wherein the polyol is xylitol at a content of 1 wt%, the GDL at a content of 0.5 wt%, and the calcium chloride at a content of 10 mmol.

[0118] The preparation method of the colloidal composition in Comparative Example 7 is basically the same as that in Example 1.

[0119] Comparative Example 8 A colloidal composition comprising a protein-based oil-in-water emulsion, a polyol, GDL, and calcium chloride, wherein the polyol is xylitol at a content of 1 wt%, the GDL at a content of 0.5 wt%, and the calcium chloride at a content of 30 mmol.

[0120] Comparative Example 8 also provides a method for preparing a colloidal composition, which is basically the same as that in Example 5.

[0121] 50s of the colloidal compositions obtained in Comparative Examples 1-8 -1 The specific parameters of viscosity, hardness, and friction coefficient of the colloidal composition mixed with saliva at the shear rate are detailed in Table 3.

[0122] Performance testing The colloidal compositions obtained in the examples and comparative examples were subjected to relevant performance tests, and the test methods were as described above.

[0123] The specific test results are shown in Table 3.

[0124] Table 3. Performance test results of the examples and comparative examples

[0125] As can be seen from the performance test results in Table 3 above, the coefficient of friction of the colloidal composition provided by this invention after mixing with saliva in a simulated oral cavity is controlled at 0.07-0.09, 50s. -1 With viscosity controlled within a suitable range, it can maintain appropriate fluidity and lubricity during mixing with saliva and swallowing, reducing dryness, roughness, stickiness or friction, improving swallowing adaptability and oral comfort, and solving problems such as friction discomfort that exist in existing swallowable foods during oral swallowing.

[0126] Furthermore, based on the same protein-based oil-in-water emulsion, this invention can formulate different easily swallowable products, such as the thickening products of Examples 1-4 and 10-11, and the gel products of Examples 5-9 and 12-13, which can cover different product needs and meet the requirements of different groups of people for easily swallowable products.

[0127] As can be seen from Comparative Examples 7 and 8, conventional easy-to-swallow products usually require the addition of ingredients such as calcium salts. However, in the colloidal composition system of the present invention, after adding calcium salts according to conventional formulation requirements, the overall friction coefficient after mixing with saliva in the simulated oral cavity increases significantly, reaching the range of 0.13-0.15. The viscosity and hardness also increase significantly. Obviously, this cannot solve the problem of maintaining suitable fluidity and lubricity in the oral cavity that the present invention needs to address.

[0128] Finally, it should be noted that the above embodiments are only used to illustrate the technical solutions of the present invention, and not to limit them; although the present invention has been described in detail with reference to the foregoing embodiments, those skilled in the art should understand that modifications can still be made to the technical solutions described in the foregoing embodiments, or equivalent substitutions can be made to some of the technical features; and these modifications or substitutions do not cause the essence of the corresponding technical solutions to deviate from the spirit and scope of the technical solutions of the embodiments of the present invention.

Claims

1. A colloidal composition, characterized in that, It contains a protein-based oil-in-water emulsion and polyols, and also includes xanthan gum or glucono-δ-lactone; The colloidal composition 50s -1 The viscosity at shear rate is 360 mPa·s-1200 mPa·s, and the coefficient of friction of the colloidal composition mixed with saliva at a sliding speed of 10 mm / s is 0.07-0.

10. The polyol is xylitol, with a content of 1-10 wt%; The protein-based oil-in-water emulsion comprises the following components: 20-25 parts protein raw materials, 8-12 parts oil, 20-25 parts edible water-soluble carbohydrates, and 0.05-2 parts food-grade emulsifier; When the colloidal composition includes gluconate-δ-lactone, the protein raw material is dispersed and hydrated, and then mixed with edible water-soluble carbohydrates to obtain a protein aqueous phase. The protein aqueous phase is subjected to pre-denaturation treatment at a temperature of 65-85°C for a time of 5-20 minutes.

2. The colloidal composition according to claim 1, characterized in that, The colloidal composition has a cohesiveness of 0.4-0.7 and a hardness of 0.1N-0.5N.

3. The colloidal composition according to claim 1, characterized in that, The colloidal composition includes xanthan gum, and the xanthan gum content is 0.1-0.7 wt%.

4. The colloidal composition according to claim 2, characterized in that, The colloidal composition includes gluconate-δ-lactone, and the content of gluconate-δ-lactone is 0.5-1.5 wt%.

5. The colloidal composition according to any one of claims 1-4, characterized in that, The xylitol content is 3-5 wt%.

6. The colloidal composition according to any one of claims 1-4, characterized in that, The pre-denaturation treatment is performed at a temperature of 70-80℃ for 5-15 minutes.

7. The colloidal composition according to any one of claims 1-4, characterized in that, The protein-based oil-in-water emulsion was prepared by the following method: S1. Disperse and hydrate the protein raw materials, add edible water-soluble carbohydrates and mix to obtain the protein aqueous phase; mix the oil and food-grade emulsifier to obtain the oil phase; S2. The oil phase is added to the protein aqueous phase and homogenized to obtain a protein-based oil-in-water emulsion.

8. The colloidal composition according to claim 7, characterized in that, The protein raw material hydration described in S1 is carried out under shear, with a shearing speed of 7000-10000 rpm and a shearing time of 3-5 min. The hydration temperature is 20-55℃, and the total hydration time is 0.25-4 h.

9. The colloidal composition according to claim 7, characterized in that, The colloidal composition includes gluconate-δ-lactone, which is added to a protein-based oil-in-water emulsion and acidified into a gel. The acidification temperature is 4-30°C and the time is 0.5-24h.

10. An easily swallowable food, characterized in that, Includes the colloidal composition according to any one of claims 1-9.

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